Chicoree rouge
So much beauty in one plant
Botanical name: Cichorium intybus
Family: Asteraceae
Radicchio, also known as chicoree rouge and Italian chicory, is an autumnal veggie with a characteristic deep ruby red hue, which is very reminiscent of the fall season. Radicchio has many cousins, including Choggia, Treviso, Tardivo and Castelfranco. Some varieties look like a miniature version of cos lettuce, while others could be likened to enormous speckled yellow flowers.
The beautiful burgundy leaves in Choggia and Treviso radicchio varieties come from the flavonoid known as anthocyanin. It is a potent antioxidant with anti-inflammatory, anti-cancer and immune-boosting properties. The phytochemical lactucopicrin is what lends radicchio its bitter taste and has analgesic and sedative effects. This is why radicchio can be used as a natural remedy for sleeplessness. Radicchio is also a good source of inulin, a prebiotic fiber, which when combined with polysaccharides helps to stimulate the growth of beneficial gut bacteria like Lactobacilli and Bifidobacteria that weed out opportunistic gut bacteria.
Because of its bitter nature, radicchio is usually mixed with sweeter leaves in fresh salads. Radicchio can also be lightly grilled and served with a sweet and sour vinaigrette. In Italian cuisine, it’s usually mixed into fragrant risottos and served in classic pasta dishes. Radicchio has even made its way into strudels, tapenades and chicken stuffing. If you can’t find radicchio locally, you can also grab some chicory, Belgian endive, curly endive, arugula or watercress.
